So it has taken this quarantine for me to get back into my cooking! Tonight’s dinner is an old family favorite from my mom’s Northern Italy side of the family. The original recipe calls for mushrooms, but since I’m not a mushroom fan, I will put those in as optional. Enjoy this beautiful decadent stew-like meal over your choice of a creamy polenta (my go-to), a pasta, or another starch of your choice. Or eat it on its own! I found myself licking the spoon after serving!
Ingredients
8-10 bone-in, skinless chicken thighs (remove skins and excess fat)
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
4 tablespoons extra virgin olive oil (separated)
1 large yellow onion, diced
1 tsp minced garlic
1/4 cup Pinot Grigio (or other dry white wine of choice)
15 oz. can of tomato sauce (I love Hunt’s)
1 cup reduced sodium chicken broth
2 teaspoon dried thyme leaves
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (add more or less depending on your heat preferences)
Optional: 2 cups mushrooms (canned or fresh) – I omit because I don’t like mushrooms!
Directions:
- Combine the salt, pepper, and flour in a large bowl.
- Trim the skin / fat off of your chicken thighs, then cover each piece in flour mixture. Keep flour mixture that is left over!
- In a hot pan, add 2 tbsp of the olive oil. Once pan is hot, add in floured chicken and cook for about 3 minutes on each side. I season with a little Italian seasoning as they are cooking as well.
- Once browned, remove chicken to plate.
- Add additional 2 tbsp of olive oil to the pan. Lower the heat so it does not burn too quickly. Add in onions. Saute until translucent.
- Next, add in garlic, about 1 minute more.
- Add in remaining flour mixture. Stir until well combined.
- Then, add in wine until it is combined and somewhat evaporated.
- Finally, add in tomato sauce, chicken broth, Italian seasoning, crushed red pepper, and thyme leaves. Stir to combine. Add chicken back into the pan. Cover with sauce.
- Simmer for at least 30 minutes to allow chicken to cook through and for flavors to meld.
- Serve over polenta, pasta, or something else of choice!
Chicken Cacciatore
Ingredients
- 8-10 bone-in, skinless chicken thighs (remove skins and excess fat)
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 4 tablespoons extra virgin olive oil (separated)
- 1 large yellow onion, diced
- 1 tsp minced garlic
- 1/4 cup Pinot Grigio (or other dry white wine of choice)
- 15 oz. can of tomato sauce (I love Hunt’s)
- 1 cup reduced sodium chicken broth
- 2 teaspoon dried thyme leaves
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (add more or less depending on your heat preferences)
- Optional: 2 cups mushrooms (canned or fresh) – I omit because I don’t like mushrooms!
Instructions
- Combine the salt, pepper, and flour in a large bowl.
- Trim the skin / fat off of your chicken thighs, then cover each piece in flour mixture. Keep flour mixture that is left over!
- In a hot pan, add 2 tbsp of the olive oil. Once pan is hot, add in floured chicken and cook for about 3 minutes on each side. I season with a little Italian seasoning as they are cooking as well.
- Once browned, remove chicken to plate.
- Add additional 2 tbsp of olive oil to the pan. Lower the heat so it does not burn too quickly. Add in onions. Saute until translucent.
- Next, add in garlic, about 1 minute more.
- Add in remaining flour mixture. Stir until well combined.
- Then, add in wine until it is combined and somewhat evaporated.
- Finally, add in tomato sauce, chicken broth, Italian seasoning, crushed red pepper, and thyme leaves. Stir to combine. Add chicken back into the pan. Cover with sauce.
- Simmer for at least 30 minutes to allow chicken to cook through and for flavors to meld.
- Serve over polenta, pasta, or something else of choice!
